The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts

Abstract Background Sprouts constitute a novel specialty vegetable and its consumption is becoming popular in various parts of the world due to their nutritional values and health benefits. Ultrasound (US) is an attractive and efficient non-thermal technology that could regulate the growth, physiological metabolism and kill pathogens of sprouts. Scope and approach This review presents the effects of ultrasound on the growth, bioactive compounds, antioxidant capacity and microbiological quality of sprouts, and the underlying mechanisms were discussed. Further studies of the effects of US on nutritional quality and microbiological quality of sprouts were also investigated. Key findings and conclusions US can promote the growth of root and hypocotyl, raise the germination percentage of seeds, and finally boost yields of sprouts. In addition, US can promote the breakdown of starch, protein and lipids, and accumulate bioactive compounds, especially phenolic compounds and GABA, in sprouts. The antioxidant capacity is also significantly increased by the action of US on sprouts. Furthermore, US can kill less than 2 log CFU/g of the foodborne pathogens, such as Listeria monocytogenes, Salmonella and Escherichia coli, but the combined treatment of US and other technology could even result in complete inactivation of pathogens on seeds and sprouts. Therefore, US is an efficient and promising strategy to be used in sprouts industry.